In silico enzymatic hydrolysis of selected chicken meat protein sequences in the aspect to obtain the biologically active peptides

Summary.

The work presents the results of a computer analysis (in silico) applied for the hydrolysis of the selected sequences of the chicken (Gallus gallus) meat proteins to obtain the biologically active peptides. The protein sequences were derived from UniProt database, whereas bioactive peptide sequences – from the database of protein and bioactive peptides sequences BIOPEP. The combination of enzymes applied to start the proteolysis was: pepsin (EC 3.4.23.1), trypsin (EC 3.4.21.4), and chymotrypsin (EC 3.4.21.1). It was found, that due to the combination of the enzymes applied, the analysed chicken meat proteins potentially released peptides with the activities such as antioxidant, enzyme inhibitors, stimulating different body functions, and antithrombotic. Among the peptides functioning as enzyme inhibitors, ACE inhibitors (i.e. peptides involved in blood pressure reduction) were enzymatically released from all chicken meat protein sequences. Our results prove the suitability of bioinformatic analysis of food components in the design of functional food.